This recipe is so easy. I feel like I say that a lot, but this one is really easy! No cooking (I don’t consider toasting cooking). Three ingredients to keep it basic. Four for a little something extra. Five for ‘extravagant.’ Still no cooking. Tomato bread. Pan con tomate. It’s a Spanish thing, but why isn’t it a thing in my house more often? Remedying, stat.
This pan con tomate, this tomato bread is also one you’ve seen before. It needed a redo and I needed a reminder of it’s glory. It’s actually the perfect sort of summer appetizer because, tomatoes, but since we live in a land and time where we can get tomatoes all the year long, this bread can be a thing all year long. And it should, it really should.
It’s simple food with simple ingredients, which means that ou have to go for the best ingredients. When you use few, you have to use the best. That’s just how it works, ya know?
Crusty baguette, if you please. Or, your most favorite bread. Toast it up as you would.
Fresh garlic. Rub it all over the toasted bread. The roughness of the toast will ensure that the garlic grinds to a pulp in your hands (leaving them smell SO good, right? but trust, it’s worth it).
Fresh tomatoes. Like the garlic, just give it a good ‘grate’ on the toast.
That’s it! I speak the truth. I also found that some good olive oil (like in the way Ina preaches about good olive oil) in a healthy drizzle makes this even more spectacular. I’ve served it here with fresh burrata, and that is the aforementioned fifth ingredient that makes it extravagant.
This is a most excellent choice for an appetizer, cheese board, soup side dish, snack, or, when topped with the burrata, a fantastic light dinner. You think avocado toast is good? You’ve never tried burrata toast on pan con tomate. Dear Lord, please do.
Pan Con Tomate
October 16, 2019
: 6 slices
: 10 min
: Easy
Spanish tomato bread, or pan con tomate, is a simple and delicious appetizer with fresh bread, garlic and juicy tomatoes.
Ingredients
- 1 medium fresh baguette (about 12-16")
- 2 fresh tomatoes, sliced in half
- 10 cloves fresh garlic
- olive oil, to drizzle (optional)
- parley, to garnish (optional)
- burrata, to serve (optional)
Directions
- Step 1 Slice the baguette in half, lengthwise (like if you were slicing it to stuff it as a sandwich). Then, cut it across 3 times to get a total of 6 equal size pieces.
- Step 2 Using a toaster oven, your regular oven, or a frying pan, toast the bread until lightly browned.
- Step 3 Using your fingers, rub the garlic cloves all over each slice of toast. Next, rub the tomatoes cut side down onto each slice of toast.
- Step 4 If desired, garnish with extra olive oil, fresh herbs and/or burrata cheese
